INGREDIENTS
- 250 g mild dry-cured chorizo sausages, halved lengthwise and sliced
- 1 Spanish onion, sliced
- 4 cloves garlic, sliced
- 450 g yellow-fleshed potatoes, peeled, halved lengthwise and sliced
- 2 bay leaves
- 1 tsp sweet paprika
- ½ tsp salt
- ¼ tsp pepper
- 4 cups sodium-reduced chicken broth
- 1 bunch kale, trimmed and shredded
PREPARATION
- In Dutch oven, brown chorizo over medium-high heat, about 2 minutes. Transfer to bowl; set aside.
- Drain fat from pan (do not wipe clean); reduce heat to medium. Add onion and garlic; cook, stirring often, until softened and light golden, about 8 minutes.
- Add potatoes, bay leaves, paprika, salt and pepper; stir in broth and 4 cups water. Bring to boil; reduce heat, cover and simmer until potatoes are tender, 10 minutes. Discard bay leaves.
- Transfer as many chorizo pieces as possible to bowl; set aside. Add kale; cover and simmer until tender, about 10 minutes.
- Using immersion blender, purée soup until almost smooth with a few chunks remaining.
- Stir in reserved chorizo. (Make-ahead: Freeze in airtight container for up to 2 weeks.)
NUTRITIONAL INFORMATION, PER EACH OF 8 SERVINGS: about
213 cal, 11 g pro, 11 g total fat (4 g sat. fat), 18 g carb, 2 g
fibre, 25 mg chol, 817 mg sodium, 515 mg potassium.
% RDI: 8% calcium, 11% iron, 60% vit A, 82% vit C,
10% folate
